Crispy Smashed Potato Salad 

This Crispy Smashed Potato Salad is a mouth-watering twist on traditional creamy potato salad—combining crunchy roasted smash-potatoes with a tangy, herb-loaded yogurt-mayo dressing. Ideal for summer barbecues, potlucks, or a vibrant weeknight side, this recipe delivers an irresistible blend of textures: golden, crisp potatoes meet cool, refreshing cucumber and fresh herbs. Expect a deliciously creamy yet light dish that’s both comforting and satisfying—perfect with grilled meats, as a standalone side, or even in wraps. Ready in just over an hour!

Ingredients

Smashed Potatoes

• 2 lbs baby potatoes (Yukon Gold or similar), scrubbed
  
  

• 1 Tbsp olive oil
  
  

• Salt & pepper, to taste
  
  

Salad & Dressing

• ¾ cup Greek yogurt
  
  

• ½ cup mayo (Kewpie or your favorite)
  
  

• 2 tsp Dijon mustard
  
  

• Juice of ½ lemon
  
  

• 2 tsp red wine vinegar
  
  

• 1 large garlic clove, minced
  
  

• ¼ cup fresh dill, chopped
  
  

• ¼ cup fresh parsley, chopped
  
  

• 1 medium cucumber, seeded and finely chopped
  
  

• 1 shallot, finely chopped
  
  

• Salt & pepper to taste
  
  

Directions

1. Potatoes – Preheat oven to 425 °F (218 °C). Boil potatoes for ~7 minutes, until fork‑tender. Drain, transfer to parchment‑lined baking sheet, smash with a glass, brush with olive oil, season with salt & pepper. Roast for 50–60 minutes until golden and crispy. Reserve a few crispy bits for garnish.
   
   

2. Dressing & Salad – While potatoes roast, whisk together yogurt, mayo, Dijon, lemon juice, vinegar, garlic, dill, parsley, salt & pepper. Stir in cucumber and shallot, then cover and chill for at least 30 minutes. 

3. Assemble – Let roasted potatoes cool ~5 minutes, then fold into the chilled dressing until well coated. Garnish with crispy potato bits, extra dill, cracked black pepper. Chill, then serve.
   
   

Nutrients

• Calories: ~438 kcal per serving
  
  

• Carbohydrates: ~45 g
  
  

• Protein: ~10 g
  
  

• Fat: ~25 g (Saturated ~4 g)
  
  

• Fiber: ~6 g
  
  

• Sodium: ~225 mg
  
  

• Potassium: ~1169 mg
  
  

• Vitamin C: ~62 mg